Grapes used:
90% Sangiovese; 5%Canaiolo; 5% Cabernet Franc
Vine training:
Single spur cordon
Density of vines in vineyard:
3500 vines per hectare
Yield per hectare:
6000 kg of grapes
Fermentation:
Fermentation with natural yeasts only (already present on harvested grapes).
Fermentation process:
Fermentation on the skins in stainless steel for circa 35 days. Aging in wood for ten months in big barrels and tonneaux on their third passage (no new ones). Four months of aging and stabilizing in the bottle before release of the wine.
Food Pairings
Aperitif
Cold cuts and salami
Pasta with meat sauce
Porcini mushroom risotto
Veal
Pork
Game
Cooked salami
Mature cheese
